Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Improvement of the Quality Characteristics of Gluten-Free Bread Using Faba Bean Protein Isolate and Balangu Shirazi (Lallemantia royleana) Seed Mucilage

Document Type : Original Article

Authors
SEYED SOHEIL AMIRI AGHDAEI 1
mehran aalami 2
alireza sadeghi mahoonak 3
mahdi kashaninejad 2
1 مطهری جنوبی 25 پلاک 80 طبقه اول
2 Gorgan University of Agricultural Sciences and Natural Resources – Faculty of Food Science and Technology
3 organ University of Agricultural Sciences and Natural Resources – Faculty of Food Science and Technology
10.48311/fsct.2026.117083.82909
Abstract
This study aimed to enhance the quality attributes of gluten-free bread by utilizing faba bean protein isolate and Lallemantia royleana (Shirazi balangu) seed mucilage as functional gluten substitutes. The absence of gluten, which is crucial for dough structure and bread texture, often leads to quality deterioration in gluten-free formulations, particularly for individuals with celiac disease. Therefore, incorporating protein isolates and hydrocolloids is essential to compensate for the lost functional properties. Four independent variables—soy protein isolate, faba bean protein isolate, carboxymethyl cellulose (CMC), and Lallemantia royleana seed mucilage—were used at varying levels, and physicochemical, textural, and sensory evaluations were performed on the bread samples. Results indicated that higher proportions of protein isolates and seed mucilage increased dough firmness. Compared to soy protein isolate, faba bean protein isolate reduced baking loss and improved crumb porosity. CMC led to a greater reduction in baking loss than Lallemantia royleana mucilage, while the combined use of soy protein isolate and mucilage significantly increased porosity and improved textural cohesiveness. Soy protein isolate had a stronger effect on crust browning compared with faba bean protein isolate. Optimization results identified the formulation containing 0.981% soy protein isolate, 3.59% faba bean protein isolate, and 0.422% Lallemantia royleana seed mucilage as the optimal combination for producing gluten-free bread with desirable textural and sensory properties.
Keywords
Gluten-free bread
Soy protein isolate
Faba bean protein isolate
seed mucilage
Bread textural quality
Subjects
[1] Sciarini, L. S., Calviño, A., León, A. E., & Puppo, M. C. (2022). Gluten-free bread and bakery products technology. Frontiers in Nutrition, 9, 818930.
[2] Masure, H. G., Fierens, E., & Delcour, J. A. (2021). High-protein substitutes for gluten in gluten-free bread. Foods, 10(9), 1997.
[3] Żmudziński, D., Goik, U., & Ptaszek, P. (2021). Functional and rheological properties of Vicia faba L. protein isolates. Biomolecules, 11(2), 178.
[4] Salehi, M., Tabarsa, M., Amraie, A., & Emam-Djomeh, Z. (2015). Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed (Balangu seed gum). International Journal of Biological Macromolecules, 79, 890-898.
[5] Zhang, T., Li, Y., Miao, M., & Jiang, B. (2020). Effects of soy protein on quality and storage characteristics of gluten-free bread. International Journal of Food Science & Technology, 55(7), 2440–2448.
[6] Ronda, F., Rivero, P., & Pérez-Quirce, S. (2019). Impact of protein addition on sensorial and instrumental characteristics of gluten-free bread. European Food Research and Technology, 245(2), 311–319.
[7] Matos, M. E., & Rosell, C. M. (2017). Understanding gluten-free dough for reaching breads with physical quality and nutritional balance. Journal of the Science of Food and Agriculture, 97(14), 4548–4554.
[8] Capriles, V. D., & Arêas, J. A. G. (2014). Approaches to reduce the glycemic response of gluten-free products: In vivo and in vitro studies. Food & Function, 5(3), 546–556.
[9] Moreira, R., Chenlo, F., & Torres, M. D. (2021). Influence of hydrocolloids on gluten-free dough rheology and bread quality. Food Hydrocolloids, 113, 106452.
[10] Sivaramakrishnan, H. P., Senge, B., & Chattopadhyay, P. K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62(1), 37–45.
[11] Torres, M. D., Moreira, R., & Chenlo, F. (2015). Effect of xanthan gum and guar gum on gluten-free rice-based doughs: Rheological and thermal properties. Carbohydrate Polymers, 122, 122–129.
[12] Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of soaking and dehulling methods on functional properties of protein concentrate from Faba bean (Vicia faba L.). Food Chemistry, 119(4), 1310–1316.
[13] Marco, C., & Rosell, C. M. (2008). Effect of different hydrocolloids on gluten-free bread quality. Food Hydrocolloids, 22(7), 1429–1437
[14] Ghaemi, P., Arabshahi Delouei, S., Allami, M., & Hosseini Ghaboos, S. H. (2022). Effect of whey protein concentrate and soy protein isolate with basil seed gum on some physicochemical and sensory properties of dough and gluten-free cake based on rice flour. Iranian Journal of Food Science and Technology, 19(127), 139–154.
[15] Renzetti, S., & Arendt, E. K. (2009). Recent advances in gluten-free breadmaking: Formulation, processing, and functional ingredients. Food Research International, 42(1), 861–870.
[16] Aghajani, N., Alavi, S., & Farhoosh, R. (2018). Physical, textural and sensory properties of gluten-free rice bread enriched with pea protein isolate. Journal of Food Science and Technology, 55, 3412–3420.
[17] AACC International. (2000). Approved Methods of Analysis, 10-05.01: Bread – Specific Volume by Rapeseed Displacement Method. 10th Edition. St. Paul, MN: AACC International.
[18] Liu, X., & Zhang, L. (2020). Characterization of the dough rheological and steamed bread properties using back extrusion test. Journal of Texture Studies, 51(5), 497–507.
[19] Choi, S. H., & Okos, M. R. (1997). A computer imaging method for the evaluation of bread crumb structure. Journal of Food Engineering, 33(4), 341–355.
[20] Kobus, Z., Krzywicka, M., Blicharz-Kania, A., Bosacka, A., Pecyna, A., Ivanišová, E., Kozłowicz, K., & Kovačiková, E. (2024). Impact of incorporating dried Chaga mushroom (Inonotus obliquus) into gluten-free bread on its antioxidant and sensory characteristics. Molecules, 29(16), 3801.
[21] Pagliarini, E., Della Croce, C., & Paci, G. (2010). Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors. Food Research International, 43(2), 586–592.
[22] Noorlaila, A., Hasanah, H. N., Asmeda, R., & Yusoff, A. (2020). The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes. Journal of the Saudi Society of Agricultural Sciences, 19(2), 128–135.
[23] Pycarelle, S. C., Brijs, K., & Delcour, J. A. (2020). The role of exogenous lipids in starch and protein mediated sponge cake structure setting during baking. Food Research International, 137, 1–31.
[24] Ghaemi, P., Arabshahi Delouei, S., Allami, M., & Hosseini Ghaboos, S. H. (2022). Effect of whey protein concentrate and soy protein isolate with basil seed gum on some physicochemical and sensory properties of dough and gluten-free cake based on rice flour. Iranian Journal of Food Science and Technology, 19(127), 139–154.
[25] Sahraeeian, B., Karimi, M., Habibi Najafi, M. B., Haddad Khodaparast, M. H., Ghiyafe Davoodi, M., Sheikh Al-Islami, Z., & Naghipoor, F. (2014). Effect of native Balangu Shirazi gum (Lallemantia royleana) on physicochemical and sensory properties of semi-sourdough Barbari gluten-free bread. Iranian Journal of Food Science and Technology, 19(1), 1–10.
[26] Arendt, E. K., & Ryga, B. (2002). Non-wheat breads: Quality and processing aspects. International Journal of Food Science & Technology, 37(7), 747–759.
[27] Liu, X., & Ma, X. (2013). Effect of xanthan gum and guar gum on dough rheological properties and gluten-free bread quality. Food Biophysics, 8(1), 54–61.
[28] Lazaridou, A., et al. (2007). Influence of hydrocolloids on dough rheology and bread quality of gluten-free bread. Food Hydrocolloids, 21(3), 374–383.
[29] Renzetti, S., & Arendt, E. K. (2008). Effect of protease and transglutaminase treatment on the bread-making functionality of brown rice, maize, and oat flours. Journal of Cereal Science, 48(3), 775–785.
[30] Sahin, A. W., et al. (2019). Application of hydrocolloids in gluten-free breads. European Food Research and Technology, 245, 1805–1817.
[32] Sahraiyan, B., Farahnaky, A., & Azizi, M. H. (2014). Application of Balangu seed gum in gluten-free bread made from sorghum. Iranian Journal of Nutrition Sciences & Food Technology, 9(2), 57–66.
[33] Mäkinen, O. E., Zannini, E., & Arendt, E. K. (2016). Pulse proteins: Technological functionality and application in gluten-free food products. Food Research International, 89, 259–267.
[34] Arora, K., Tlais, A. Z. A., Augustin, G., Grano, D., Filannino, P., Gobbetti, M., & Di Cagno, R. (2023). Physicochemical, nutritional, and functional characterization of gluten-free ingredients and their impact on the bread texture. LWT, 177, 114566.
[35] Crockett, R., Ie, P., & Vodovotz, Y. (2011). Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry, 129, 84–91.
[36] Ziobro, R., Juszczak, L., Witczak, T., & Korus, J. (2016). Non-gluten proteins as structure forming agents in gluten-free bread. Journal of Food Science and Technology, 53(1), 571–580.
[37] Taghdir, M., Mazloomi, S. M., Honar, N., Sepandi, M., Ashourpour, M., & Salehi, M. (2016). Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread. Food Science & Nutrition, 5(3), 439–445.
[38] Moreira, R., Chenlo, F., & Torres, M. D. (2021). Influence of hydrocolloids on gluten-free dough rheology and bread quality. Food Hydrocolloids, 113, 106452.
[39] Yang, Y., Li, X., Zhang, L., & Chen, J. (2024). Impact of soybean protein isolate on gluten-free bread: A comprehensive study of physicochemical properties of gluten-free dough and bread matrix properties. International Journal of Food Science & Technology, 59(1), 251–265.
[40] Jalali, M., Sheikholeslami, Z., Elhamirad, A. H., Haddad Khodaparast, M. H., & Karimi, M. (2019). The effect of Balangu Shirazi (Lallemantia royleana) gum on the quality of gluten-free pan bread containing pre-gelatinized simple corn flour with microwave. Carpathian Journal of Food Science and Technology, 11(2), 6–15